I adapted this recipe from Fine Cooking Magazine’s recipe for Smoked Salmon and Leek Chowder. Their version called for whole milk, 3 tablespoons of butter and heavy cream. Try reducing the cream and butter in most recipes to reduce the saturated fat and calories. Substitute olive oil for some of the butter to increase the healthier monounsaturated fats. Most recipes can be modified while retaining or improving the flavor profile.
The smoked salmon is rich in healthy omega 3 fatty acids. The shrimp stock is easy to make and smells delicious while it simmers. I served my chowder with a plate of fresh peaches, watermelon and a green salad from the CSA basket for a light al fresco meal. A crusty piece of French bread to sop up the broth would be divine. I’m taking my chowder to share at Fiesta Friday. Hosted by Angie, Selma at Selma’s Table and Elaine at FoodBod
Smoked Salmon and Shrimp Chowder, Reduced Fat
2 slices of bacon
1 tablespoon olive oil
1 tablespoon butter
1 medium onion chopped
1 clove garlic minced
1 celery stalk chopped
1/4 cup white flour
2 cups reduced fat milk
2 cups shrimp stock or bottled clam juice
3 small red potatoes, cubed
3 sprigs fresh thyme
6 oz smoked salmon (hot smoked), flaked into bite sized pieces
1/2 pound peeled shrimp
2 tablespoons fresh lemon juice, more to taste
fresh ground pepper and sea salt to taste
1. Prepare shrimp stock by combining 4 cups of water, celery tops, 1/2 onion, bay leaf, and dash of salt and pepper and bring to a boil. Throw in 1/2 pound raw shrimp and cook until shrimp are pink. Remove shrimp from stock and cool. Remove shrimp shells and return shells to the stock pot. Simmer shrimp stock for an hour or more. You will have extra shrimp stock. Reserve shrimp for the chowder.
2. Cook bacon and chop. Drain off all but a tablespoon of bacon grease. Add olive oil and butter. Sautée onions, garlic and celery until soft.
3. Add flour and stir for 1 minute. Slowly add milk and stock. Add potatoes and thyme. Simmer until potatoes are tender about 15 minutes.
4. Add the salmon, shrimp and lemon juice. Simmer 2 minutes until heated through.
5. Adjust seasonings, sprinkle with fresh thyme and serve.
Be well and savor every bite.